Name: Tuna and tomato risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 chopped onion; 1/2 cup white wine; 1 1/2 cup arborio rice; 3 cup chicken stock; 400 gram can diced tomatoes; 425 gram can tuna, drained and flaked; 1/2 cup grated parmesan; 50 gram baby spinach

Ingredients

1 tablespoon olive oil

1 chopped onion

1/2 cup white wine

1 1/2 cup arborio rice

3 cup chicken stock

400 gram can diced tomatoes

425 gram can tuna, drained and flaked

1/2 cup grated parmesan

50 gram baby spinach

Method

1.Bring stock to the boil over high heat. Remove from heat, cover, and keep warm.

2.Heat oil in a large, heavy-based saucepan over medium heat. Sauté onion, 3-4 minutes, or until soft.

3.Stir in wine and cook, 1-2 minutes, until it evaporates. Add rice and cook, stirring, 1-2 minutes, until the rice grains start to become translucent.

4.Add 1 cup of stock to the rice, stirring often, until the rice absorbs the liquid.

5.Continue adding remaining stock, 1 cup at a time, allowing it to absorb, until the rice is just tender and creamy (about 20 minutes).

6.Stir through tomatoes, tuna, parmesan and all except a handful of baby spinach. Season to taste. Serve topped with reserved spinach.

Women's Weekly Food

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Ingredients

Method

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